Lady-Fingers
From The universal cookery book, 1887
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1175Calories
8 gProtein
206 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories1175 kcal
Protein8.1 g
Carbohydrates206 g
Fiber0 g
Sugars203 g
Total Fat40 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol278 mg
Sodium97 mg
Potassium956 mg
Calcium96 mg
Iron1.2 mg
Magnesium13 mg
Phosphorus155 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A371 mcg
Vitamin E1.5 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline163 mg
Caffeine0 mg
Water85 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 76. The excerpt below is the record exactly as published.
LADY-FINGERS. 195 of chocolate, icing, or coffee fondant. — Puddings and Dainty Desserts : Thomas J. Murrey. White, Stokes , &• Allen, Pubs. Lady-Fingers. One cup sugar, three tablespoons milk, one egg, one teaspoon cream-tartar, three tablespoons melted butter, nutmeg, one even teaspoon soda
Cook this with the app: pantry check, scaling, and the assistant.